Name: Healthy Oven Roasted Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 pounds red or white potatoes, with skin intact; 2 tablespoons olive oil; 2 tablespoons fresh rosemary, minced; 1 teaspoon garlic, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Healthy Oven Roasted Potatoes

Shereen Lehman, MS

Updated on August 29, 2021

(419 ratings)

Total Time: 70 min

Prep Time: 10 min

Cook Time: 60 min

Servings: 4

Nutrition Highlights (per serving)

234 calories

7g fat

40g carbs

5g protein

Show Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	234
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 304mg	13%
Total Carbohydrate 40g	15%
Dietary Fiber 5g	18%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 5g
Vitamin D 0mcg	0%
Calcium 27mg	2%
Iron 2mg	11%
Potassium 955mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Here's a hearty side dish that's the perfect companion for steaks, roasts, chops, poultry, and seafood. You can almost smell the delicious aroma of the potatoes and rosemary as you read through the ingredients.

Best of all, this dish is good for you. Although potatoes are starchy, that doesn't make them unhealthy. It just means you might want to consider your portion size. Starchy foods like potatoes should take up about a quarter of your plate, leaving plenty of room for colorful vegetables and a protein source.

Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate, and fiber. Plus, these tubers are almost fat-free.

Potatoes also contain certain antioxidants called lutein and zeaxanthin. These antioxidants help protect your eyesight and help lower the risk of macular degeneration, a condition that can cause vision loss.

Ingredients

2 pounds red or white potatoes, with skin intact
2 tablespoons olive oil
2 tablespoons fresh rosemary, minced
1 teaspoon garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat the oven to 425F.
Wash the potatoes and let them dry. You don't need to peel the potatoes, but cut out any surface blemishes.
Cut large potatoes into 2-inch pieces. If you're using small potatoes, they can be left whole.
Place the potatoes on a baking dish in a single layer. Drizzle olive oil over the potatoes. Add rosemary, garlic, salt, and pepper.
Toss the potatoes with a large spoon until the potatoes are coated evenly with the oil and seasonings.
Roast the potatoes uncovered for 45 minutes to 1 hour, turning them occasionally. The potatoes are done when the flesh is soft and easily pierced with a fork.

Variations and Substitutions

You can use dried rosemary in place of fresh rosemary, but you won't need as much. If using dried rosemary, only use 2 teaspoons (instead of 2 tablespoons).

If you don't have rosemary or simply don't like it, you can use thyme or oregano instead. Another option is to use a combination of your favorite herbs.

Cooking and Serving Tips

When roasting potatoes, try not to over-crowd them on the baking pan. This can cause them to cook unevenly or become mushy. Instead, make sure the potatoes are spread out and distributed in a single layer.
Choose potatoes that are firm and don't have a green tint. Green-tinted potatoes contain a compound called solanine. Solanine has a bitter flavor and can be harmful if eaten in large amounts.
These potatoes are ready to serve just the way they are, but that doesn't mean you can't spice them up or add more flavor. Try serving the roasted potatoes with a little ketchup, hot sauce, or aioli (garlic-seasoned mayonnaise).
Oven-roasted potatoes are a great addition to vegetarian meals. Serve these potatoes with a big helping of Swiss chard and some black beans or chickpeas to make a complete, balanced meal.

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